RECIPE

Vegetable Curry with Saffron Rice

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Vegetable Curry with Saffron Rice

Description

(serves 4)

Photo: Phil Reid "Dominion Post"

If you are a meat eater rest assured this makes a very tasty Sunday supper or an easy to put together lunch. To make gluten –free version check that the curry powder you are using does not have gluten in it.

· Bring a pot of water set over a high heat and add beans. Cook for one minute or until beans are bright green but still crisp. Drain and refresh under cold water.

· Place oil into a large saucepan set over medium heat. Add onion and carrots. Cover and cook, shaking saucepan from time to time, for 5 minutes or till onions begin to soften. Add garlic, chilli and ginger and cook stirring for 1 minute or until garlic has softened.

· Add kidney beans and peas and simmer uncovered for 6- 10 minutes or until heated through. Taste and adjust seasonings if necessary.

· Serve or alternatively cool, cover and refrigerate for up to 2 days. Gently reheat to serve being mindful of keeping vegetable pieces intact. If mixture seems very thick add a little cold water at beginning of reheat.

· Accompany with Saffron Rice.

Saffron Rice

(serves 4-6)

To gain the maximum flavour and colour from saffron crush stamens in a mortar with pestle to form a powder or mix stamens with tiny amount hot water, leave to cool and use saffron and water as part of the rice cooking water. I find a rice cooker to be a very handy kitchen gadget but if you do not own one then place rinsed rice into a pot and cover with cold water so that water is 1-2 cm above the level of rice. Place lid on pot and set over a medium heat. When water begins to boil without taking lid off pot reduce heat to low. When there is no water remaining in the pot remove from heat and leave to sit for up to 15 minutes.

INGREDIENTS

200g (1 cup) jasmine rice {rinsed under cold water until water begins to run clear}

1/4 tsp saffron

1 tbsp chopped coriander leaves

1/2 tsp flaky sea salt

1/8 tsp freshly ground black pepper

METHOD

· Place rice and saffron {either ground to a powder or softened in hot water} into a rice cooker and add water according to rice cooker instructions. Stir well. Set rice cooker to cook then allow to steam.

· Remove rice from cooker and cool.

· Add coriander, salt and pepper and fluff rice up with a large fork. Serve as soon as possible.